Cooking Steps

1. 

   Step1:This dish is super simple. It's like mom to me. Prepare green peppers and sauces. Use the green round peppers. They are both sweet and slightly spicy. For sauces, it's Douban sauce. It's not bad for spring onion partner or fresh horse in Jun

2. 

   Step2:Remove the seeds of green pepper. Here, it's best to break the green pepper by hand. Break it into small pieces (larger than a dollar coin). Then pat the garlic flat with a kitchen knife (pay attention not to fly out when you pat it)_ ||After taking a picture, chop it up a little bit... But I always think that the effect of garlic stir fry after clapping is better

3. 

   Step3:When the pot is hot, pour in the oil. When the oil is 50% hot, put in the minced garlic. Stir fry. When the oil is 80% hot, you can add the green pepper. Stir fry until the green pepper is slightly tiger skin like. Add in the bean paste. Stir fry. The sauce is slightly discolored. The green pepper becomes bright and colored by the sauce. Then you can get out of the pot. This dish is actually very simple. The most important thing is to stir fry the green pepper to make a little tiger skin. Do not paste the pot when adding the sauce to stir fry ~ if you are afraid of the paste pot, you can add a little water